the_cooking_mom (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
the_cooking_mom) wrote2018-07-19 10:01 am
the_cooking_mom) wrote2018-07-19 10:01 am
Entry tags:
Slow-Roasted Lamb Shoulder with Brussels Sprouts and Crispy Kale
Очень ленивый рецепт, а получается вкусно. Даже мне мясо понравилось. На двоих делала 1/2. Листовая капуста большая, я ее порезала. В будущем ее лучше запекать на большом протьвине, чтобы не слоями, а в один слой.
Ingredients
1 tablespoon fennel seeds
1 tablespoon cumin seeds
2 cloves garlic, crushed
6 sprigs oregano
1/4 cup brown sugar
1 teaspoon sea salt
1/4 cup malt vinegar (apple cider)
1/4 cup extra-virgin olive oil
1 (4 1/2-pound) bone-in lamb shoulder
1 cup water
1 pound Brussels sprouts, trimmed and halved
Sea salt and cracked black pepper
1/2 cup smoked almonds, chopped
5 1/4 ounces baby kale leaves
Preheat oven to 350°F. Place the fennel and cumin seeds in a mortar and pound with a pestle until fine. Add the garlic, oregano, brown sugar, salt, vinegar and 2 tablespoons of the oil and mix to combine. Rub the lamb with the spice mixture and place in a large roasting pan. Add the water and cover with aluminum foil.
Roast for 2 hours, remove the foil and spoon over the cooking liquid. Roast for 40 more minutes or until golden brown. Place the Brussels sprouts, salt, pepper and the remaining oil in a large bowl and toss to combine. Transfer to a lightly greased rimmed baking sheet lined with non-stick parchment paper and roast for 15–20 minutes or until golden. Add the almonds and kale and roast for 5 more minutes or until the kale is crisp. Serve the lamb with the greens.
Источник: https://www.epicurious.com/recipes/food/views/slow-roasted-lamb-shoulder-with-brussels-sprouts-and-crispy-kale-56390088
Ingredients
1 tablespoon fennel seeds
1 tablespoon cumin seeds
2 cloves garlic, crushed
6 sprigs oregano
1/4 cup brown sugar
1 teaspoon sea salt
1/4 cup malt vinegar (apple cider)
1/4 cup extra-virgin olive oil
1 (4 1/2-pound) bone-in lamb shoulder
1 cup water
1 pound Brussels sprouts, trimmed and halved
Sea salt and cracked black pepper
1/2 cup smoked almonds, chopped
5 1/4 ounces baby kale leaves
Preheat oven to 350°F. Place the fennel and cumin seeds in a mortar and pound with a pestle until fine. Add the garlic, oregano, brown sugar, salt, vinegar and 2 tablespoons of the oil and mix to combine. Rub the lamb with the spice mixture and place in a large roasting pan. Add the water and cover with aluminum foil.
Roast for 2 hours, remove the foil and spoon over the cooking liquid. Roast for 40 more minutes or until golden brown. Place the Brussels sprouts, salt, pepper and the remaining oil in a large bowl and toss to combine. Transfer to a lightly greased rimmed baking sheet lined with non-stick parchment paper and roast for 15–20 minutes or until golden. Add the almonds and kale and roast for 5 more minutes or until the kale is crisp. Serve the lamb with the greens.
Источник: https://www.epicurious.com/recipes/food/views/slow-roasted-lamb-shoulder-with-brussels-sprouts-and-crispy-kale-56390088